Irish Colcannon is a traditional Irish dish that combines creamy mashed potatoes with cabbage and onions, often enhanced with crispy bacon. This hearty and comforting dish is perfect as a side for various meals, particularly during the colder months or on St. Patrick’s Day. The combination of creamy potatoes and savory cabbage, with the added flavor of bacon, makes it an irresistible treat. Let’s dive into this classic recipe and learn how to make Irish Colcannon step-by-step.
Ingredients
- 3 large russet potatoes, peeled and cut into large chunks
- 3 large Yukon Gold potatoes, peeled and chunked
- 7 tablespoons unsalted butter
- 1/2 cup heavy cream or whole milk
- 1 medium onion, chopped
- 1/2 head green cabbage, chopped
- 6 slices crispy cooked bacon, coarsely chopped
- Kosher salt and freshly ground black pepper
Instructions
Step 1: Prepare the Potatoes
- Boil the Potatoes: Place the russet and Yukon Gold potatoes in a large pot and cover with cold water. Add a pinch of salt to the water. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender, about 15-20 minutes.
- Drain and Mash: Drain the potatoes well and return them to the pot. Mash the potatoes with 5 tablespoons of butter until smooth and creamy. Add the heavy cream or whole milk and continue mashing until fully incorporated. Season with kosher salt and freshly ground black pepper to taste.
Step 2: Prepare the Cabbage and Onion
- Cook the Onion: In a large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add the Cabbage: Add the chopped cabbage to the skillet with the onions. Cook, stirring occasionally, until the cabbage is tender and slightly golden, about 10 minutes. Season with salt and pepper to taste.
Step 3: Combine Ingredients
- Combine Potatoes and Cabbage: Add the cooked cabbage and onions to the mashed potatoes. Stir well to combine all the ingredients evenly.
- Add Bacon: Fold in the coarsely chopped crispy bacon, ensuring it’s evenly distributed throughout the mixture.
Step 4: Serve
- Garnish and Serve: Transfer the Colcannon to a serving dish. If desired, make a small well in the center and add an extra pat of butter for a traditional touch. Serve hot.
Cooking Notes
- Potatoes: Combining russet and Yukon Gold potatoes gives a balance of texture and flavor, but you can use all of one type if preferred.
- Cabbage: Green cabbage is traditional, but you can experiment with savoy cabbage or even kale for a different flavor and texture.
- Bacon: For a vegetarian version, omit the bacon and use a bit of smoked paprika to add a hint of smokiness.
Frequently Asked Questions
Q: Can I make Colcannon ahead of time? A: Yes, you can make Colcannon ahead of time. Store it in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or oven until warmed through before serving.
Q: Can I freeze Colcannon? A: While fresh Colcannon is best, you can freeze it. Place it in an airtight container and freeze for up to 1 month. Thaw in the refrigerator overnight and reheat gently before serving.
Q: Can I use other greens instead of cabbage? A: Absolutely! Kale is a popular alternative, and other leafy greens like spinach or chard can also be used.
Q: What can I serve with Colcannon? A: Colcannon pairs well with a variety of meats, such as roasted chicken, beef stew, or corned beef. It also makes a great side dish for sausages or lamb.
Keto/Low Carb Version
To make a keto or low-carb version of Colcannon, you can substitute the potatoes with cauliflower. Simply boil or steam the cauliflower florets until tender, then mash with butter and heavy cream. Follow the same steps to cook the cabbage and onions, then combine with the mashed cauliflower.
Irish Colcannon is a delicious and comforting dish that brings together the best of potatoes, cabbage, and bacon. Its rich and savory flavors make it an excellent side dish for many meals. Whether you’re celebrating St. Patrick’s Day or just craving a hearty side, this Colcannon recipe is sure to satisfy.
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